Baking bread is something that a lot of my blogger buddies seem to do regularly and beautifully. Every time I saw a blog post on some one else's blog about bread baking I always wanted to try those recipes but somehow the thought of baking a loaf of bread seemed very daunting. Then I came across this encouraging post with a step by step pictorial on Divya's blog and thought this seemed like a good place for me to start.
She mentions semolina flour in her post and I went to Whole foods to buy it, only to find that the semolina flour in the store looked and felt a lot like the fine semolina (fine rava) that I had in large quantities from the last time I had purchased that from the Indian store. I decided to try it with the fine rava I had at home but was a little nervous about it. My fears were unfounded as the bread worked out flawlessly and we loved the taste and texture of this bread. I mention this for those of you who have copious amounts of fine rava at home, you can use that to make this bread and save yourself a trip to the grocery :-)
It was not as dense and chewy as wheat bread and yet it was not exactly like the regular all purpose flour bread either. It was quite delicious and yum and for those of you who want to start baking bread this really is a good place to start or if you already are an expert baker try this for a change of pace...
Ingredients and method to make Semolina bread
3 1/4 cups semolina flour (fine rava/sooji)
1 tbsp sugar
1 1/2 tbsp instant yeast (I used active dry yeast)
1/4 cup olive oil
1 1/2 tsp salt
1 1/2 cup warm water
Dissolve yeast & sugar in warm water and keep aside for five minutes
Grease a bread loaf pan and keep aside
In a large bowl mix flour and salt.
Add the warm water and olive oil to the flour and knead well. Knead for about ten minutes.
Coat with a teaspoon of oil and keep aside to rise for a couple of hours.
Fold the dough three to four times and add to the greased bread loaf pan and flatten and keep aside to rise for another 2 hours
Pre heat oven to 375 deg F
Bake for about 35 to 45 minutes until the crust is golden brown
Remove from oven and cool thoroughly.
Slice and enjoy.
This is my entry into the bookmarked events being hosted by Ruth.